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Cozy Slow Cooker Pot Roast Recipe with Easy Easter Root Vegetables

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A comforting slow cooker pot roast with tender beef and seasonal Easter root vegetables, perfect for cozy family dinners or festive occasions.

Ingredients

Scale
  • 3 to 4 pounds chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 large onion, quartered
  • 3 cloves garlic, minced
  • 1 cup beef broth (low sodium)
  • 1/2 cup dry red wine or extra beef broth (optional)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 3 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 small turnips, peeled and quartered
  • 1 small rutabaga, peeled and cubed (optional)
  • 2 tablespoons butter, cut into small pieces

Instructions

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the roast for about 4 minutes per side until a deep brown crust forms. Transfer the roast to the slow cooker.
  3. In the same skillet, add the quartered onion and minced garlic. Cook for 2-3 minutes until fragrant and slightly softened.
  4. Stir in the tomato paste and cook for another minute.
  5. Pour in the beef broth and red wine (if using), scraping the bottom of the pan to lift browned bits. Let simmer for 2 minutes.
  6. Pour the broth mixture over the roast in the slow cooker. Add Worcestershire sauce, thyme, and rosemary.
  7. Nestle the carrots, parsnips, turnips, and rutabaga around the meat.
  8. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until meat is fork-tender and vegetables are soft.
  9. About 15 minutes before serving, dot the vegetables with butter.
  10. Remove the roast and vegetables carefully. Let the roast rest for 10 minutes before slicing against the grain.
  11. Serve the sliced roast with vegetables and spoon pan juices over the top.

Notes

Searing the meat before slow cooking locks in juices and adds flavor. Cut vegetables into uniform pieces for even cooking. Add more delicate vegetables like turnips halfway through cooking to prevent mushiness. Use low sodium broth to control sodium content. To thicken sauce, stir in a cornstarch slurry in the last 30 minutes after removing vegetables.

Nutrition

Keywords: slow cooker pot roast, Easter root vegetables, cozy dinner, chuck roast recipe, slow cooker recipe, easy pot roast, comfort food

Find it online: https://prismtaste.com/cozy-slow-cooker-pot-roast-recipe-with-easy-easter-root-vegetables/